Yields: 4

Recipe by Anja Grommons for VegOut Magazine

Photo and Food styling by Brittney Chung

“These cheesy vegan beef-stuffed peppers are bringing major comfort food vibes. Overflowing with Hodo Adobo Mexican Crumbles and melty plant-based cheese, what’s not to love?” — Anja Grommons via VegOut

Ingredients

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product

• 1/4-1/2 cup unsweetened non-dairy milk

• 2 cups shredded vegan cheese, divided into two

• 1 (7oz) can chipotle peppers in adobo sauce

• 2-3 tbsp vegetable oil, divided

• 1 small onion, diced

• 2 cloves garlic, minced

• 1/2 jalapeno, diced

• 2 cups cooked rice (brown or white)

• 2 tsp smoked paprika

• 2 tsp chili powder

• 2 tsp dried cilantro

• Salt and pepper, to taste

• 4 bell peppers, tops cut off and seeds removed

• 3 green onions, thinly sliced

Instructions, Adobo Cheese Sauce

1. Add milk to a saucepan, and heat on low-medium until warm.

2. Mix in 1 cup vegan cheese shreds and whisk until melted.

3. If additional milk is needed, add in 1 Tbsp increments.

4. Stir in 3 Tbsp of canned adobo sauce (peppers removed).

Instructions, Stuffed Pepper Filling

1. Heat a skillet with a small amount of vegetable oil, and brown Hodo Adobo Mexican Crumbles to desired texture.

2. Saute onions, garlic, and jalapeno with additional vegetable oil until tender.

3. In a mixing bowl, add rice, sauteed onion, garlic, and jalapeno mixture, Hodo Adobo Mexican Crumbles, spices, salt, and pepper. Combine well.

4. Stir in the adobo cheese sauce, and mix well.

Instructions, Assembly, and Cooking

1. Stuff peppers with the filling mixture, layering with additional vegan cheese (optional).

2. Assemble stuffed peppers in a lightly oiled casserole pan.

3. Bake for 45 minutes or until cheese is melted and peppers begin to soften.

4. Garnish with chopped green onions.